Summer CSA Week Seventeen

Just four more weeks of Summer CSA! The summer veggies are winding down and we are coming into the season for fresh greens, root veggies, winter squash and Brussel sprouts.
This week we have parsnips which are conical, sometimes funny shaped root veggies with a unique, sweet flavor. To prepare them, scrub them and slice them up into bite size pieces avoiding the core if it seems especially tough.  Then toss them with butter or olive oil, salt and pepper and bake on a cookie sheet in the oven at 400 degrees until they're a little crispy and caramelized on the side that was touching the pan.  They're great as a snack, side dish, or tossed over a green salad.
 

Veggies this week:
 

Sweet Corn
Onions
Garlic
Red Cabbage
Green, Purple and Yellow Beans

Beets
Carrots
Assorted Spicy and Sweet Peppers

Parsley
Cooking Celery



 

Winter Squash: Butternut, Delicata and Sweet Dumpling
Broccoli Shoots
Parsnips
Arugula
Husk Tomatoes
Kale  
Eggplant
Lettuce

Tomatoes: Mixed Cherry and Heirloom